Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment
Crossref DOI link: https://doi.org/10.1186/s13568-017-0456-4
Published Online: 2017-07-24
Published Print: 2017-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Toh, Mingzhan
Liu, Shao Quan
License valid from 2017-07-24